Thin Mint Mint Cookies
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5.0
30 reviews
Excellent
Thin Mint Mint Cookies
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It's like cookie inception: a cookie...in a cookie! Two cookies in one has never been a bad idea, but this one is particularly fabulous because there are THIN MINTS involved. Come on, I know you're obsessed. They are perfectly green for St. Patrick's Day!
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Ingredients
- 1 cup butter softened (2 sticks)
- 1 & 1/2 cups sugar
- 2 large eggs plus 1 egg yolk
- 1/2 teaspoon peppermint extract or more to taste
- 10-15 drops green food coloring
- 3 & 1/4 cups all-purpose flour spooned and leveled
- 2 teaspoons baking powder
- 1 teaspoon baking soda
- 1 teaspoon cream of tartar
- 1/2 teaspoon kosher salt
- 1 box Thin Mints or grasshopper cookies
- chocolate chips to top with (optional)
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Instructions
- Preheat the oven to 350 degrees F. Line one or more baking sheets with parchment paper or a silpat.
- In a large bowl or stand mixer, beat the butter and sugar together. Scrape the sides and bottom of the bowl, then beat on medium for about 2 minutes, or until light and fluffy.
- Add the eggs + yolk, peppermint extract, and food coloring.
- In a separate bowl, combine flour, baking powder, baking soda, cream of tartar, and salt. Add to the wet ingredients and combine until the flour is not quite incorporated.
- Use a sharp knife to chop about 30 Thin Mints into quarters. Chop a few extra and set aside.
- Gently stir the cookies into the dough. Don't go crazy, you want the cookie chunks to stay big.
- Cover the dough and refrigerate for about an hour.
- Use a 1/4 cup measuring cup to form balls of dough and shape them into a long oval shape (not a ball shape, think more egg shape). Press a couple more cookie chunks into each cookie if they are looking sparse.
- Place them on the cookie sheet (the tall way) lined with parchment paper or a silicone mat. These are very large cookies, I only did 8 cookies per pan.
- Bake at 350 for about 8-10 minutes, or until BARELY starting to brown on the edges. The centers should mostly be not-shiny when you take them out, but a little shine is okay.
- Immediately press several chocolate chips into the top of each cookie. (You can skip this step if you want, but who says no to more chocolate?)
- Let cool 5 minutes on the pan, then remove to a cooling rack.
Notes
- I adapted this recipe from these Mint Chocolate Chip Cookies.
Nutrition Information
Show Details
Serving
1g
Calories
418kcal
(21%)
Carbohydrates
57g
(19%)
Protein
5g
(10%)
Fat
19g
(29%)
Saturated Fat
9g
(45%)
Polyunsaturated Fat
2g
Monounsaturated Fat
7g
Trans Fat
1g
Cholesterol
59mg
(20%)
Potassium
99mg
(3%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
412IU
(8%)
Calcium
50mg
(5%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 418 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 418kcal | 21% |
| Carbohydrates | 57g | 19% |
| Protein | 5g | 10% |
| Fat | 19g | 29% |
| Saturated Fat | 9g | 45% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 7g | 35% |
| Trans Fat | 1g | 50% |
| Cholesterol | 59mg | 20% |
| Potassium | 99mg | 2% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 412IU | 8% |
| Calcium | 50mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
30 reviews
Excellent
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